西洋参加工品西洋红参中皂苷及糖类成分的分析

Analysis of ginsenosides and carbohydrates in steaming products of american ginseng

为了考察西洋参的加工品西洋红参的加工方法,将四组不同规格的新鲜西洋参分别在常压和高压条件下加工成西洋红参,采用高效液相色谱法测定四组西洋红参中的中性皂苷Rg1,Re,Rb1,Rc,Rb2,Rd及酸性皂苷m-Rb1,m-Rc,m-Rb2和m-Rd的含量,并采用比色法测定多糖及还原糖的含量。结果为西洋参单根鲜重大于40g样品组的西洋红参加工品中总皂苷、总糖类及主要单体皂苷的含量均较其它三种规格的西洋红参样品含量高;西洋红参中总皂苷与多糖、多糖与还原糖的含量成反比关系。

Four groups of American ginseng in different sizes were steamed under normal pressure and high pressure,respectively for investigating the processing method of steaming American ginseng.The concentration of Ginsenosides Rg_1,Re,Rb_1,Rc,Rb_2,Rd,m-Rb_1,m-Rc,m-Rb_2和m-Rd in the processed products were determined with HPLC,and the polysaccharides and reductive sugars were examined with colorimetric analysis.The results showed that the levels of total ginsenosides,total carbohydrates and the main individual ginsenosides in the group which the fresh weight of single root was above 40g were significantly higher than other three groups of American ginseng(P<0.01).The relations between total ginsenosides and polysaccharides and between polysaccharides and reductive sugars were negative.